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Lorraine's Smoked Salmon (Lox) Scrambled Eggs
- 2 1/2 ounces butter
- 4 spring green onions, chopped
- 8 eggs, beaten
- 1/3 teaspoon ground pepper
- 3 ounces cream cheese, room temperature, cut into squares
- 4 ounces smoked salmon (lox), chopped
Melt the butter over low heat in a large nonstick skillet. Add 1/2 of the green onions to the pan and simmer until soft, then pour in the egg and black pepper and continuously stir until the eggs are almost firm. Remove from heat and fold in the cream cheese and salmon, return to low heat and melt the cream cheese. Sprinkle with the rest of the onions.
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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